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Nutrition Facts
Serving Size 1 cups 390g Recipe makes 2 1/3 cups)
Calories 800
Calories from Fat 587		(73%)
Amount Per Serving		%DV
	Total Fat 65.3g	100%
	Saturated Fat 12.3g	61%
	Monounsaturated Fat 20.5g
	Polyunsaturated Fat 29.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1033mg		43%
Potassium 1364mg		38%
Total Carbohydrate 34.9g		11%
	Dietary Fiber 10.3g	41%
	Sugars 2.1g
Protein 35.9g		71%
how is this calculated?

Curried Pumpkin Seeds

Recipe #256647 | 1¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: fluffernutter
Oct 2, 2007

Boiling the seeds is part of the secret to crisp results. Plain old bright yellow supermarket curry powder works better than garam masa, which can turn bitter in the oven.

2 1/3 cups (change servings and units)

Ingredients

1 2/3 cups water
1/3 cup curry powder
1 lime, juice of
1 teaspoon salt
1 garlic clove, minced
2 1/3 cups hulled pumpkin seeds
margarine, for dotting
salt

Directions

1
Combine 2/3 cup water and the curry powder in a saucepan and mix well. Add the lime juice, salt and garlic and mix. Stir in the remaining water and then simmer to heat through.Add pumpkin seeds and smmer for 5 minutes, stirring often. Don't boil.
2
Drain seeds but don't rinse. Spread on a baking sheet at least 10 by 15 inches. (Really, two is better.) Sprinkle with salt and dot with butter. Bake at 250 degrees until crisp, stirring occasionally, about 1 hour.